We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
I plan on making some pablano rellenos based on a recipe posted on the board a few times (Steven Raichlen's recipe) and have a couple quick questions.
Do you leave the skin on? Pablano skin is quite tough.
I plan on doing a couple racks of baby backs and want to serve these as an app. I am going to be cooking the ribs at about 275 dome. Will the peppers be successful if I cook them indirect at 275 with the ribs? How long do you think they might take 45 - 60 mins at that temp?
Thanks for your help!